Fontina-Stuffed Veal Meatballs

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5 tablespoons extra-virgin olive oil

1 medium onion, cut into 1/4-inch dice

3 garlic cloves—2 minced, 1 thinly sliced

1 teaspoon thyme leaves

1/4 teaspoon minced rosemary

Kosher salt and freshly ground black pepper

2 slices of white sandwich bread, crusts removed and bread torn into 1-inch pieces

1/3 cup whole milk

1 1/2 pounds ground veal

1 egg, lightly beaten

1/4 cup freshly grated Parmigiano-Reggiano cheese

3 ounces Italian Fontina cheese, cut into 1/2-inch cubes

2 tablespoons tomato paste

One 28-ounce can diced tomatoes with juices

Crusty bread, for serving

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